Description
A delightful dessert recipe that combines the flavors of bananas foster with a moist poke cake, topped with whipped cream and fresh bananas.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (for caramel filling)
- 1 cup packed brown sugar (for caramel filling)
- 1/2 cup heavy cream (for caramel filling)
- 1 tsp vanilla extract (for caramel filling)
- 1/4 tsp ground cinnamon (for caramel filling)
- Pinch of salt (for caramel filling)
- 2 cups heavy whipping cream (for whipped topping)
- 1/4 cup powdered sugar (for whipped topping)
- 1 tsp vanilla extract (for whipped topping)
- 2 medium bananas, sliced (for topping)
- 2 tbsp caramel sauce, reserved from the filling (for topping)
- 1/4 cup chopped pecans (optional, for topping)
- Ground cinnamon (for sprinkling)
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, eggs, mashed bananas, vegetable oil, milk, vanilla extract, and cinnamon. Beat until smooth, about 1–2 minutes.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes.
- In a medium saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, cinnamon, and salt. Whisk for 3–5 minutes until smooth.
- Remove from heat and stir in vanilla extract. Set aside 2 tablespoons for decoration.
- Poke holes in the warm cake with a wooden spoon handle, spacing them about 1 inch apart. Pour the caramel sauce over the cake.
- Let the cake cool completely before adding the whipped topping.
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Spread the whipped cream over the cooled cake and refrigerate for at least 2 hours.
- Before serving, arrange sliced bananas on top, drizzle with reserved caramel sauce, and sprinkle with pecans and cinnamon.
- Slice into squares and serve chilled.
Notes
- For best texture, add banana slices just before serving.
- Ensure the whipped cream is not overbeaten to avoid graininess.
- This cake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg